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Pineapple-Coconut Cream Trifle

Pineapple-Coconut Cream Trifle

Recipe by: Roche Bros

Servings

13

Prep time

25 minutes

Cook time

5 minutes

Calories

254 kcal

Ingredients

⅔ cup unsweetened shredded coconut
1 package (8 ounces) Neufchâtel cheese, softened
½ cup powdered sugar
¼ cup Roche Bros. 2% milk
1 teaspoon pure vanilla extract
1 container (8 ounces) frozen whipped topping, thawed
1 (16 ounces) frozen pound cake, thawed and cut into 1-inch cubes
1 can (20 ounces) Roche Bros. crushed pineapple
1 can (8 ounces) crushed pineapple in 100% juice

Directions

In small skillet, toast coconut over medium heat 5 minutes or until lightly toasted and fragrant, stirring frequently.
In large bowl, beat cheese on low speed 1 minute or until light and fluffy. Add sugar, milk and vanilla extract; beat on medium-high speed 1 minute or until smooth and creamy, scraping down sides of bowl. Fold in whipped topping.
In 3-quart glass trifle dish or deep bowl, layer 1/3 each pound cake, crushed pineapple, cheese mixture and toasted coconut; repeat layers twice with remaining ingredients. Cover tightly with plastic wrap; refrigerate at least 1 hour before serving. Makes about 9 3/4 cups.

Nutritional Facts

Calories: 254
Total Fat: 12g
Saturated Fat: 6g
Cholesterol: 36mg
Sodium: 194mg
Total Carbohydrates: 35g
Fiber: 1g
Protein: 4g